Egg Tofu with Soy Milk In a Bowl

• 2 Eggs
• 300 ml Soy milk
• 1 tbsp Dashi stock granules
• 2 tsp Soy sauce
• 2 tsp Mirin
• 1 Umami seasoning
• 80 ml Dashi stock
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tsp Juice of grated ginger
• 1 tbsp katakuriko to 2 tablespoons water Katakuriko slurry

1. Put the eggs and ingredients into a bowl.
2. Mix them all together (try not to make bubbles).
3. Strain the egg mixture into a deepish bowl.
4. Cover with cling film.
5. Bring water in a steamer to the boil.
6. Place the bowl into the steamer (be careful as it is hot) and steam for 3 minutes over a high heat.
7. Reduce the heat to low and steam for further 12-15 minutes.
8. Make the an sauce Put all ingredients into a small saucepan.
9. Bring to boil over low heat and thicken with the katakuriko dissolved in water.
10. Turn the heat off.
11. Remove the bowl from the steamer (be careful as it is hot) and transfer the egg tofu to a serving dish.
12. You can eat as it is, but it is nice served with the Japanse-style an sauce over it and sprinkled with chopped green onions.

eggs, milk, granules, soy sauce, mirin, stock, sake, mirin, soy sauce, sugar, ginger, katakuriko

Taken from cookpad.com/us/recipes/147929-egg-tofu-with-soy-milk-in-a-bowl (may not work)